Chicken and cashew nut stir-fry with rice noodles
Time to make: 30 mins
Total cost: $25.20 / $4.20 per serve
- 1 tablespoon fish sauce
- 2 tablespoons oyster sauce
- 1/2 cup reduced-salt chicken stock
- 1 teaspoon sugar
- 2 tablespoons olive oil
- 1/2 cup unsalted cashews
- 2 fresh or dried red chillies (seeds removed, discarded), chopped
- 4 garlic cloves, finely chopped
- 700g skinless chicken thigh fillets, sliced
- 1 large red capsicum, cut into strips
- 1 large red onion, sliced
- 2 medium carrots, sliced diagonally
- 2 cups button mushrooms, quartered
- 3 small bunches bok choy, trimmed, sliced
- 1 1/2 cups green beans, trimmed
- 4 shallots, sliced
- 400g rice noodles
Step 1 Combine sauces, stock and sugar in a small bowl; stir well and set aside. Heat half the olive oil in a wok or large non-stick frying pan set over medium–high heat. Add cashews and stir-fry for 1 minute, or until lightly toasted; remove from pan and set aside. Add chillies; stir-fry for 1 minute, or until slightly darkened, then remove from pan and set aside.
Step 2 Add remaining olive oil to wok with half the garlic; cook, stirring, for 1–2 minutes, or until fragrant. Add half the chicken and cook for 4–5 minutes per side, or until browned, then remove from wok. Repeat process with remaining garlic and chicken. Return all cooked chicken to wok.
Step 3 Add all vegetables, except shallots, to wok with reserved sauce; stir-fry for 2–3 minutes. Add reserved cashews and chillies with shallots; toss lightly.
Step 4 Meanwhile, prepare noodles according to packet instructions; drain well and serve with stir-fry.
Make every chicken dish healthier
- Choose the leanest cuts: breast fillets and tenderloins.
- Trim the skin to help slash your meal’s fat and kilojoules.
- Avoid continual stirring when browning meat. Turn it only once and use tongs or a spatula, not a fork. Piercing and constant stirring lets the juices escape, causing meat to dry out and toughen.